Cream Slices

Roll out the puff pastry thinly on a lightly floured work surface and cut into even strips.

Place the strips on a baking sheet lined with parchment paper and chill in the refrigerator.

Preheat the oven to 220 °C (430 °F).

Bake the puff pastry strips for about 15 minutes until golden brown.

Let the baked strips cool completely on a wire rack.

Soak the gelatin sheets in cold water.

Bring the milk with a pinch of salt and the vanilla pod to a boil, then let it steep for 5 minutes.

Whisk the egg yolks, sugar and cornstarch smooth in a saucepan or pot.

Gradually add the hot milk to the egg yolk mixture while stirring, then return everything to the stove and heat, stirring, until the cream thickens noticeably.

Remove the pot from the heat, take out the vanilla pod and stir the squeezed gelatin into the hot cream until fully dissolved.

Chill the vanilla cream until it begins to set.

Whip the cream to stiff peaks and gently fold it into the slightly set vanilla cream.

Let the cream rest in the refrigerator for about 15 minutes.

Spread half of the puff pastry strips with slightly warmed apricot jam and let them dry briefly.

Mix powdered sugar with lemon juice to a thick glaze and coat the jam-covered strips with it.

Fill or spread the remaining puff pastry strips with the vanilla cream, smooth them, and place the glazed top plates on top with the glazed side facing up.

Chill the cream slices until the filling has set, then cut into pieces.

Optional: If you need a quick version, cook a vanilla pudding instead of the vanilla cream, let it cool and fold in the whipped cream.